Effect of different treatments for the destabilization of coconut milk emulsion

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dc.contributor.authorRaghavendra, S.N.
dc.contributor.authorRaghavarao, K.S.M.S.
dc.date.accessioned2014-04-07T09:24:12Z
dc.date.available2014-04-07T09:24:12Z
dc.date.issued2010
dc.description.abstractCoconut milk is an emulsion which is stabilized by naturally occurring proteins. The main objective of the present work is to explore different methods employing thermal, pH, chilling, enzyme treatments and combination of enzyme treatments followed by chilling and thawing for effective destabilization of the coconut milk emulsion. Stability of emulsion is evaluated by measuring the creaming index and observed for the changes in structure of oil droplets, using phase contrast microscope. Combination of treatments (enzyme treatment at 37 C followed by chilling and thawing) of coconut milk emulsion has resulted in highest yield of 94.5%. Physico-chemical properties and fatty acid compositions are evaluated for coconut oil obtained by combination of treatments and compared with that of commercial coconut oil. It is found that the oil obtained by combination of treatments is low with respect to free fatty acids and peroxide value and high in lauric acid content.en_US
dc.identifier.citationJournal of Food Engineering 97 (2010) 341–347en_US
dc.identifier.urihttp://hdl.handle.net/123456789/289
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.subjectCoconut milken_US
dc.subjectOil-in-water emulsionen_US
dc.subjectDestabilizationen_US
dc.subjectCoalescenceen_US
dc.subjectProteaseen_US
dc.subjectChillingen_US
dc.subjectThawingen_US
dc.subjectCoconut oilen_US
dc.titleEffect of different treatments for the destabilization of coconut milk emulsionen_US
dc.typeArticleen_US

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